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Holiday Recipes for Kids: Gingerbread Muffins

During the holidays, I want the house to smell warm and gingerbread-y all the time. Why not? There’s no better aroma to come home to after a long day at work or school, and especially when you’re chilled from shoveling snow, skating or tobogganing. A fresh-from-the-oven gingerbread muffin makes a fantastic snack with a steaming mug of hot chocolate. It’s also great for breakfast to go, with a banana and glass of milk, or as a festive lunchbox treat.

This is a pretty straightforward muffin – feel free to swap the raisins for chopped candied citron, blueberries or anything you think would go well with gingerbread. Dust them with powdered sugar if you like for a snowed-on look.

Gingerbread Muffins

adapted from Company’s Coming

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
2/3 cup molasses (light or dark, not blackstrap)
1/4 cup milk
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp. baking powder
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. salt
pinch allspice or cloves
1/2 cup raisins (optional)

Preheat the oven to 375°F. Cream butter and sugar together in a large bowl. Beat in the eggs, then the molasses and milk, beating just until combined.

Stir together the dry ingredients and add to the butter mixture, stirring just until just moistened. Stir in the raisins, if you’re using them. Fill paper-lined muffin cups 3/4 full. Bake for 20 minutes, or until springy to the touch.

Makes 12 muffins.

Per muffin: 274 Calories; 9.3 g Total Fat; 352 mg Sodium; 4 g Protein; 44 g carbohydrate; 1 g Dietary Fibre

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